Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette Recipe

★★★★★

5 from 131 reviews
  • Author: anna
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Baked Marinated Chicken Salad with Mozzarella and Balsamic Vinaigrette is a fresh and flavorful dish perfect for a light lunch or dinner. Tender chicken breasts are marinated in a blend of olive oil, balsamic vinegar, garlic, and Italian herbs, then oven-baked to juicy perfection. Served atop a bed of baby spinach and complemented by cherry tomatoes, creamy avocado, and fresh mozzarella balls, all drizzled with a tangy honey-balsamic vinaigrette, this salad offers a harmonious balance of tastes and textures.

Ingredients

Scale

For the Chicken Marinade

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For the Salad

  • 5 oz baby spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 8 oz fresh mozzarella balls

For the Balsamic Vinaigrette

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried Italian herbs, smoked paprika, salt, and pepper. Place the chicken breasts in the marinade and coat thoroughly. Allow the chicken to marinate for at least 30 minutes or preferably overnight in the refrigerator for enhanced flavor.
  2. Bake the Chicken: Preheat your oven to 400°F (200°C). Arrange the marinated chicken breasts on a baking sheet and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven and let the chicken rest for 5 to 10 minutes before slicing to retain juices.
  3. Prepare the Vinaigrette: In a jar, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly whisk in extra virgin olive oil until the mixture is emulsified and smooth. Set aside to allow flavors to meld.
  4. Prep the Salad Ingredients: Wash and thoroughly dry the baby spinach leaves. Halve the cherry tomatoes, slice the avocado, and drain the fresh mozzarella balls.
  5. Assemble the Salad: On a serving platter or individual plates, spread the baby spinach as a base. Arrange sliced baked chicken on top, followed by cherry tomatoes, avocado slices, and fresh mozzarella balls distributed evenly.
  6. Finish and Serve: Drizzle the salad with the prepared balsamic vinaigrette just before serving. Optionally, garnish with fresh herbs like basil or parsley and a balsamic glaze for added flavor and presentation.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
  • Use fresh mozzarella balls for a creamy texture; you can also substitute with sliced mozzarella if preferred.
  • For a balsamic glaze, reduce balsamic vinegar in a saucepan over low heat until syrupy and drizzle over the salad.
  • Leftover chicken can be stored refrigerated for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: Italian-inspired

Keywords: baked chicken salad, balsamic vinaigrette, mozzarella salad, marinated chicken, healthy salad, Italian herbs salad, avocado salad

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipiana.com/baked-marinated-chicken-salad-with-mozzarella-and-balsamic-vinaigrette-recipe/